Pesto Genovese

February 16, 2023

Pesto Genovese - kvalifood.com

Pesto alla genovese is the basil pesto from Liguria. Fresh basil leaves are ground with garlic, pine nuts, Parmigiano Reggiano, Pecorino, and olive oil into a bright green sauce. The traditional method uses a mortar and pestle; a food processor works if you keep it cold and pulse rather than blend continuously.

Makes ca. 200 g (4 servings)

Ingredients

50 g fresh basil leaves, small and young
108 g extra virgin olive oil (mild variety)
40 g Parmigiano Reggiano, finely grated
15 g Pecorino Fiore Sardo, finely grated (or Pecorino Romano)
15 g pine nuts, raw
1 clove garlic, peeled
1 pinch coarse sea salt

Directions

Mortar and pestle (traditional):

Add the garlic and a pinch of coarse salt to the mortar. Pound and grind into a smooth paste.
Add the pine nuts. Pound and grind until fully incorporated.
Add the basil a handful at a time. Use a circular grinding motion against the sides of the mortar until all basil is crushed into a bright green paste.
Add the Parmigiano and Pecorino. Stir and grind until evenly mixed.
Add the olive oil in a slow stream, stirring continuously to emulsify. The final pesto should be thick, creamy, and bright green. Adjust salt if needed.

Food processor (practical alternative):

Chill the food processor bowl and blade for 10 minutes.
Wash the basil gently, soak in ice water for 3-4 minutes, drain, and pat completely dry.
Add the garlic, pine nuts, and 2 tbsp olive oil. Pulse a few times until minced.
Add the basil in two batches, pulsing between additions. Do not run continuously.
Add both cheeses. Pulse to combine.
With the machine running, stream in the remaining olive oil until creamy but still slightly textured. Adjust salt if needed.

Notes

Serve with trofie, trenette, or mandilli di saea (traditional Ligurian pastas). Spaghetti or linguine also work.
When tossing with pasta, add 1-2 tbsp starchy pasta water to help the pesto coat the noodles.
To store, transfer to a jar and cover the surface with a thin layer of olive oil. Keeps 1 week refrigerated.
Do not freeze pesto with cheese mixed in – freeze the basil-oil-nut-garlic base and add cheese after thawing.